A team of food scientists at Purdue University has developed a sensor that can detect the potentially deadly bacteria Listeria monocytogenes in less than 24 hours at concentrations as low as 1000 cells per millilitre of fluid. The sensor is also selective enough to recognise only the species monocytogenes.
The measurement and control of pH is instrumental in many processes throughout the food industry. Getting the best from pH equipment requires consideration of a range of factors to achieve optimum efficiency and cost effectiveness
The importance of handwashing in preventing the spread of infection is well documented particularly in the healthcare sector, but there is also a growing awareness of its relevance to food handlers